I'm all about soups so thick they're almost stews in the winter. Saint Joanie calls them "stoup" and I suppose I learned by example. This Warming Root Vegetable + Turmeric Soup is definitely one of those, even though it's blended. If you don't share my passion for standing your spoon up in your bowl, add a little more broth to your soup to reach a consistency that works for you.
This recipe is packed with natural sweetness from the carrots and sweetpotato (yes, it's one word, go ahead and check me), so I like to offset that with a bit of spice. I like this brand of harissa, and use it often. You could use another hot sauce like sriracha, or skip it altogether. I also use a good chunk of fresh turmeric - I think it's delicious, so I use it in all kinds of things . The internet says it will cure virtually everything, so I guess we have that going for us too! Although I use vegetable broth in this soup, you can use chicken stock if that's what you have on hand.
You can definitely use your InstantPot to make this (I know someone is going to ask). Just saute the veggies a bit and then let the soup setting do its thing. Since the cook time is so short, I just do it on the stovetop.
When you try this Warming Root Vegetable + Turmeric Soup recipe, let me know what you think!
Wishing you all the best in the new year. xo- KC
Warming Root Vegetable + Turmeric Soup
- 2 tablespoon extra virgin olive oil
- 1 large shallot minced
- ½ yellow onion diced
- 1 1 inch piece fresh turmeric minced
- 5-6 carrots peeled and diced
- 1 large sweet potato peeled and diced
- 1 orange or red bell pepper diced
- 2 teaspoon paprika
- ½ teaspoon ground chili powder
- 32 oz vegetable broth
- Kosher salt and freshly ground black pepper
- harissa, parsley and flaky sea salt, for serving
- Saute the shallot and onion in the olive oil in a large stockpot over medium heat until translucent and beginning to brown. Then add the fresh turmeric and saute for 2-3 minutes. Add carrots and sweet potatoes and cook for 5-7 minutes, stirring often. Add the bell pepper, paprika, chili powder and 1 teaspoon of salt, and cook for 5-7 minutes more. Pour in vegetable stock and bring to a boil, then reduce to a simmer and allow to cook until potatoes are completely tender, about 20-25 minutes. Allow to cool.Working in batches with a blender, blend the soup to a smooth consistency (you may need to add a bit of filtered water to reach the desired consistency.) Once the soup is blended, taste and season with salt and freshly ground black pepper. Warm and enjoy, or freeze in an airtight container. Serve topped with harissa, fresh parsley and flaky sea salt.
photos by my friend Katie Roletto